right turn ahead

A few years ago I began getting a subscription to Better Homes and Gardens. How did I get this? I have no clue. I have never ordered it for myself and it keep on getting renewed without any money from me! So, I’ve just been embracing it and flip through the magazine each month when it comes. Is it really my thing? No. But, it’s not bad…

In the October 2019 edition of the magazine, an article caught my eye. It was about learning the basics of how to cook things in a skillet. While most of the dishes they created featured meat – one did not… Orange Squash.

Everything about this recipe intrigued me. I love butternut squash and I could eat it at least once a week. I had never thought to pair it with orange. Honestly, I never think to pair anything with orange! I usually use lemon if I need a citrus, but orange provides a more mellow kick that was just right for this recipe.

The whole thing came together very easily; the most difficult part was peeling and cutting the squash. I think I could totally use the Trader Joe’s already peeled and cubed squash next time – it would save a lot of time.

The flavor of this dish was incredible. All of the flavors – the orange, the sage, the butter, come together perfectly. I decided to use this as the main dish, and paired it with a simple rice pilaf and a green salad. This squash would also make an incredible side dish paired with a protein – if you are into that sort of thing!

This recipe will definitely be on my fall/winter meal rotation!!!